In a large bowl, whisk together the flour, yeast, sugar and salt (and garlic powder and basil if using). Add in the olive oil and water and mix well. If desired, you can also do this in a stand mixer with the dough hook attachment. Add more flour as needed until the dough comes together and is no longer tacky.
Set the dough in a well-oiled bowl. Cover, and allow to double, at least 30 minutes.
Punch out the dough and roll out onto a lightly floured surface.
Make the topping
In a small skillet over low heat, melt butter. Add garlic and cook briefly until just fragrant, 15 to 30 seconds. Stir in dried minced onion and salt and pepper.
Assemble the Pokey Stix
Preheat your oven to 400 or 500 degrees F. Place a pizza stone in the oven and allow it to warm up for about 30 minutes.
Roll the dough into a 12 to 14 inch circle and place on a sheet of parchment paper. Drizzle with garlic butter and spread to the edges. Sprinkle with the parmesan and then mozzarella.
Remove pizza stone from oven and reduce oven temperature to 425 degrees (I did not do this and left my oven at 400 degrees in the convection mode). Liberally sprinkle the stone with cornmeal to keep the dough from sticking (I skipped this and baked on parchment paper instead). Carefully transfer the dough to the stone and bake until the cheese is melted and the crust is golden – about 10 to 12 minutes.
To serve, cut the pie in half down the center once. Then make perpendicular cuts across the pie in the opposite direction to achieve long, thin strips. Dip in your favorite marinara or ranch dressing.